Oktasporo with Emmer, Rye Bread

INGREDIENTS

5kg OKTASPORO WITH EMMER
5kg Rye Flour
250gr DIA PASTEN MALZSAUER
150gr Yeast
6,5 – 7,0kg Water

METHOD

Mix all ingredients for 15’ on low speed and 3′ on high speed.

Dough temperature at 26-27οC.

Let dough rest for 20 minutes. Then cut dough in 350gr pieces.

Preheat the oven at 210 – 220οC with steam. Bake for 30 minutes with a little steam.